Recipe Inspiration

Ingredients...

20g butter

20ml olive oil

3kg onions, peeled and sliced

5g fresh thyme, chopped

10g caster sugar

20ml sherry vinegar

20g plain flour

200ml dry white wine

25ml brandy

1litre Essential Cuisine Signature Veal Stock Reduction

Good Twist of freshly ground pepper

Sea salt, season to your taste

2g flat leaf parsley, chopped

For the croutes:

4-8 thick slices of French stick

½  garlic clove, peeled

20g dijon mustard

200g grated gruyere cheese

Method...

1. Melt the butter and oil in a thick bottomed saucepan, add the onions and fry gently for 6-8 minutes, until they start to soften, stir in the thyme.
   
   
2. Reduce the heat to low, cover the pan with a lid and cook the onions for 20-30 minutes, stirring frequently, until they are very soft and golden.
   
   
3. Uncover the pan and increase the heat slightly, stir in the sugar and cook for 5 minutes until the onions start to brown.
   
   
4. Add the vinegar, increase the heat again and continue cooking, stir frequently until the onions turn a deep golden brown colour, up to 20 minutes.
   
   
5. Stir the flour into the onions and cook for 2-3 minutes, just enough to absorb the excess oil. 
   
   
6. Add the wine, brandy, water and Essential Cuisine Signature Veal Stock Reduction, bring to the boil.
   
   
7. Simmer for 10-15 minutes, removing any impurities from the top with a spoon.
    
   For the Croutes
    
8. Preheat the oven to 150˚c, and the grill to the highest setting.
   
   
9. Place the slices of bread on a greased baking tray and bake until lightly browned and dry.
   
   
10. Rub the bread with the cut garlic and spread with the mustard, place back on the baking tray.
    
    
11. Sprinkle the grated gruyere cheese over the slices.
    
    
12. Place under the grill until the cheese melts, bubbles and browns.
    
    
13. Your French Onion Soup is now ready to serve in warm bowls with the croute placed on top, sprinkle with chopped parsley.